Mini rum & raisin fruitcakes

Yummy Mini rum & raisin fruitcakes Recipe

Bake these traditional cakes a week or two before you plan to give them to friends — the flavour gets better with time.
Mini rum & raisin fruitcakes
Prep Time : 0:30 | Cook Time : 1:00 | Total Time : 1:30 | Serving : 6 person.


  • Melted butter, to grease

  • 1 tablespoon finely grated orange rind

  • 80ml (1/3 cup) fresh orange juice

  • 265g (1 1/2 cups) raisins, chopped

  • 170g (1 cup) sultanas

  • 250ml (1 cup) dark rum

  • 250g butter, at room temperature

  • 200g (1 cup, firmly packed) brown sugar

  • 4 eggs

  • 300g (2 cups) plain flour

  • 40g (1/4 cup) self-raising flour

  • 120g (2/3 cup) blanched almonds


  • Step 1

    Preheat oven to 160°C. Grease six 310ml (1 1/4-cup) capacity ovenproof ramekins with butter. Line the base and side of each with non-stick baking paper, allowing the side to extend 5cm above the edge. Place on a baking tray.

  • Step 2

    Combine orange rind, orange juice, raisins, sultanas and half the rum in a large bowl. Set aside for 1 hour to soak.

  • Step 3

    Meanwhile, use an electric beater to beat the butter and sugar in a bowl until light and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir the egg mixture into the raisin mixture. Fold in the combined flour. Divide among the prepared ramekins. Smooth the surface.

  • Step 4

    Arrange the almonds on top. Bake for 1 hour or until a skewer inserted into the centres comes out clean. Brush with remaining rum. Cover with a clean tea towel. Set aside in the ramekins to cool completely. Turn out of the ramekins.

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